I’m still stuck working on a monster sweater design for an upcoming book, but until that’s done, there is little other knitting going on in my life. As a consequence, I’m sharing a nifty recipe. If you aren’t glutenally challenged, but have a friend who is, they may have you canonized if you do this for them: Gluten Free Grapenuts! I’ve adapted “Mother’s Grape Nuts” from the orange (it makes a...

This morning was the first day of school for the boys and an important one for sure. New state. New school. No friends yet. So, what’s a mom do? Ask them what they want for breakfast! (Because food is love, right?) Thing 1 is pretty easy—as long as there’s no gluten, he’s probably okay with it. Thing 2 has gotten progressively pickier over the years. We started running down the list of options last night and all the...

Gluten-Free Tuesday: Vegan Apple Doughnuts | Serious Eats : Recipes Oh, how I recall the glorious smells of the Autumnal Apple Harvest. Oh how I’ve wept for losing out on donuts. I absolutely understand I won’t suddenly find a pick-your-own-apples place that’s awesome enough to harbor gluten-free apple cider donuts, but perhaps now I can make myself a batch to take with, in some sort of insulated container or something, and...

So we’re living with our current house guest, Irene, and so far she’s only JUST started to be noisy. As a preemptive food strike, I started making a stunning shepherd’s pie from the best recipe EVER! I think I’ve written about it before but it bears repeating. Kell’s Pub in Portland makes this and has generously put the stunningly tasty recipe online for free...

I visited my lovely cousin’s new-ish blog and discovered a great recipe for zucchini bread—one that had been tailored to be better on the sugar/insulin reaction side of things. I was inspired and made it gluten-free by using 2 cups of King Arthur Gluten-free All Purpose Flour (bless them) and a teaspoon of Xanthan Gum… I may have added a dash more baking powder too. SUCCESS! I had to use a bundt pan as I’ve not found the...

For those of you who are gluten-intolerant (or full-on Celiac) or just… you know… cheezed by unpronounceable food names, you might be happy to know there’s an easy way to cook Quinoa (yes, that’s keen-wah)*. Okay, so the package instructions are pretty much a no-brainer (boil water, add Quinoa, cook, turn off heat, fluff with fork). But naked Quinoa thrills me about as much as naked Couscous does (read: not at all)....